Pineapple Surprise Cookies Food

PINEAPPLE PARADISE COOKIES

Steps:

• Preheat oven to 300 degrees F.
• In medium bowl, combine flour and baking soda.
• Mix well with a wire whisk; set aside.
• In large bowl with an electric mixer blend sugars.
• Add butter and mix to form a grainy paste, scraping down the sides of the bowl.
• Add egg, vanilla, crushed pineapple, and pineapple juice and beat on medium speed until smooth.
• Add the flour mixture and blend at low speed until just combined.
• Do Not Overmix!
• Drop by rounded Tablespoonfuls onto ungreased baking sheets, 2-inches apart.
• Sprinkle lightly with shredded coconut, if desired.
• Bake 22 to 24 minutes or until cookies begin to turn lightly brown at edges.
• Transfer immediately to cool flat surface with spatula.

PINEAPPLE COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease 2 cookie sheets.
• In a large bowl, using a hand-held electric beater, cream together the shortening and sugar until light and fluffy. Add the egg, beat well, and then stir in the vanilla and pineapple. Combine the flour, baking powder, baking soda and salt in a medium bowl, then gradually stir into the creamed mixture. Drop rounded spoonfuls, 2 inches apart, onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

RORO'S PINEAPPLE COOKIES

Steps:

• Preheat oven to 375°. Combine flour, sugar, baking powder and salt; cut in butter until well blended. In a small bowl, whisk egg with water. Gradually add to flour mixture; stir to form a soft dough., Turn onto a lightly floured surface; divide into 2 portions. Roll each half into a 12x6-in. rectangle. Spread 1/4 cup preserves down the center of each rectangle. Starting at a long side, fold dough over filling; fold other side over top. Pinch to seal seams and edges. Place seam side down on parchment-lined baking sheets., Bake until lightly browned, 20-25 minutes. Cut each rectangle diagonally into 1-in. strips. Remove to wire racks to cool completely. Dust with confectioners' sugar.

PEANUT SURPRISE COOKIES

Steps:

• In a large bowl, cream together the margarine, peanut butter, 1/2 cup white sugar and brown sugar until smooth. Beat in the egg. Combine the flour, baking powder, baking soda and salt; stir into the peanut butter mixture. Cover and chill dough until firm, about 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Roll chilled dough into 1 inch balls. Press a caramel candy into the center of each ball so that it is completely covered with dough. Roll balls in remaining sugar and place 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until set. Cool on baking sheets for 2 minutes before removing to wire racks to cool completely.

SURPRISE -FILLED COOKIES

Steps:

• Preheat oven to 300.
• In medium bowl, combine flour and baking powder. Mix well with whisk and set aside.
• In medium bowl with an electric mixer cream butter and sugar. Add egg and vanilla and beat on medium until smooth. Add the flour mixture and blend at low speed until thoroughly combined. Dough will be firm.
• Scoop tablespoons of dough, roll into 1-inch-diameter balls and place on ungreased cookie sheets, 1 inch apart. Witht he small end of a melon baller, scoop out the center of the dough balls. Be careful to not scoop all the way through the cookie. Place 1/2 teaspoon of jam in the center of each dough ball. Place scooped out dough back into the bowl to use to form more cookies.
• Bake 22-24 minutes or until light golden brown. Transfer to a cool flat surface.

PINEAPPLE DELIGHTS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the pineapple, walnuts and cherries. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 425° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.